MICROBIOLOGICAL, PHYSICO-CHEMICAL AND TOXICOLOGICAL QUALITY OF TRADITIONAL TURKISH CHEESE DESSERTS

Abstract

A total of 100 fresh-cheese-based desserts (Hosmerim and Cheese helva) from nine different production areas in Marmara Region of Turkey were studied. There were no statistically significant differences in microbiological composition between Hosmerim and Cheese helva. Mean values of APC, Staphylococcus aureus, molds, yeasts, osmophilic yeasts for Hosmerim were 5.7 x 104, 8.0 x 102, 1.8 x 103, 2.8 x 103, 1.6 x 103 cfu/g, respectively, while coliform bacteria, Escherichia coli and Bacillus cereus were < 10 cfu/g. Results for Cheese helva were slightly higher. Salmonella spp. and staphylococcal enterotoxin were not detected in 25 g of any sample. Cheese helva, however, had a significantly lower pH and significantly higher contents of protein, fat and carbohydrates, and thus, also a higher content of dry matter. Within each product category, a large variation was observed for both microbiological counts as well as for the chemical composition. This indicates a lack of standardization in the manufacturing process and prompts for the establishment of appropriate process control measures. PRACTICAL APPLICATIONS The aim of this study was to determine the chemical and hygienic quality traits of traditional cheese desserts, namely Cheese helva and Hosmerim. For this purpose, 50 Cheese helva and 50 Hosmerim samples obtained from different regions in Turkey were analyzed on account of their microbiological, physico-chemical and toxicological properties. The presence of some pathogens in the samples and the variable chemical composition indicate that the production process should be defined in Codes of Good Manufacturing Practice and the product characteristics should be codified in order to achieve a product with a defined level of microbiological safety.